When you start, be sure to have all your ingredients at room temperature, adding the oil very slowly to form the emulsion that thickens the mayo. The short plastic blade of your food processor is superior to the longer metal one because the shorter one works more slowly, so that the mayo-making process is easier to time and control.
2 egg yolks
1 tsp. Dijon-style mustard
½ tsp. salt
2 tsp. freshly squeezed lemon juice and/or white wine vinegar (as a photo caption states, I used 1 tbsp. lemon juice and 1 tbsp. white wine vinegar)
1-½-to-2 c. best-quality oil - peanut, olive, or other oil - all one or a mixture
Freshly ground white pepper (I use finely ground black pepper - NP)
More mustard, salt, lemon juice, and/or vinegar, as needed (I also like a dash of cayenne pepper - NP)
Droplets of sour cream, sweet cream, or water to lighten the finished sauce if it is too stiff (I prefer a little sweet cream, but didn’t need it as the texture was already perfect - NP)
|The whole egg, two yolks, and mustard get whirled up first.|
|In goes the salt! I used less than the recipe suggests,|
but found I needed more.
|Squeeze those lemons, Dollinks!|
|I eventually added 1 tbsp. fresh lemon juice as well as 1 tbsp. white wine vinegar.|
|The oil goes in drop-by-drop as your food processor does the job for you.|
|The whole egg and two yolks produce this light golden color.|
The texture is perfectly creamy and well blended.
Und so …! If you’re a straight-lines, black-and-white thinker who can’t bear uncertainty, you will hate this recipe. It is vague, changing with personal tastes. If you aren’t fond of the results, play with what you’ve got until you feel happy - a little more lemon, a few drops of cream, a pinch more salt, and so forth.
Mayonnaise is not made so much as created in a blending of science and art. Whatever changes you make to this recipe, write them down so you can do it again, next time. After having set two beautiful jars of this mayo in the fridge (placed at the front, so I can admire it), I strongly doubt that I will ever buy commercial mayonnaise again. Goodbye, Hellman’s! We had a great thing going for 30 or 40 years, but I’ve found a new love now, even if “homemade” means “machine-made.”